Ice is one of the most important “foods” sold in restaurants. If you have ever run out of ice, you know just how important it is. Most ice shortage headaches are avoidable by proper equipment selection, sizing and maintenance. Problems with continual service calls are also often avoidable with proper maintenance and the help of new user-friendly accessories available on some machines. But arguably the biggest two issues to consider are the unit capacity and ice style. There are two basic ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.